In Vitro Meat - Interests, Challenges and Perceptions of Consumers

Agriculture must respond to a number of challenges, including population growth (estimated at over 9 billion by 2050) and the associated expansion in food demand (by around 70%), while natural resources and arable land are limited. Against this backdrop, livestock farming has, since the early 1990s, come under fire from a variety of critics, notably in relation to respect for the environment and animal life and welfare, but also in relation to competition between animal and human food, and the risks associated with over-consumption of red meat... Criticism of livestock farming and animal products is at an all-time high, which explains the success of alternatives such as plant proteins, insects and in vitro meat. The latter, also known as artificial, cellular or laboratory meat, is presented by its advocates as a sustainable alternative for consumers who want to reduce their environmental impact without banishing meat from their diet. Generating strong scientific and media interest, this application of biotechnology was introduced by Mark Post in 2013, with the tasting of the first artificial burger. Since then, it has been developed by numerous start-ups.

This article begins by describing the advantages and disadvantages of in vitro meat production, as identified by the scientific literature and the press. The second part looks at the challenges associated with the large-scale development of this new biotechnology application. The third part takes stock of the players involved and the legislation in place. Finally, the article looks at how consumers perceive this technology, as well as the ethical and religious issues raised by the development of in vitro meat. In the light of these elements, various avenues are proposed for feeding the planet by 2050.

At the end of the article, readers will find a glossary and table of acronyms and symbols.